Place the cooked chicken in a mixing bowl. Add garlic powder, onion powder, paprika, salt, and black pepper. Toss everything together until the chicken is evenly coated with the seasonings and looks well mixed.

Heat a large skillet over medium heat. Add the butter and olive oil. Stir in the minced garlic and cook for about one minute until fragrant. Be careful not to let the garlic burn or turn bitter.

Add the seasoned chicken to the skillet with the garlic butter. Cook for three to four minutes, stirring often. The chicken should become hot and absorb the rich garlic flavor throughout every piece.

Lower the heat and stir in the softened cream cheese. Mix until it melts completely and coats the chicken. This creates a creamy filling that helps hold the shredded cheese together inside the wraps.

Add the mozzarella and cheddar cheese to the skillet. Stir gently until the cheese starts melting. The mixture should become gooey and cheesy but still thick enough to scoop into the tortillas easily.

Lay the tortillas flat on a clean surface. Divide the cheesy garlic chicken mixture evenly among them. Sprinkle chopped parsley on top if using. Leave a small border around the edges for easier wrapping.

Fold in the sides of each tortilla, then roll tightly from the bottom to create a wrap. Make sure the filling stays tucked inside. A tight roll helps the wraps hold together while cooking.

Lightly butter the skillet and place the wraps seam-side down. Cook for two to three minutes per side until golden brown and crispy. The tortillas should be toasted and the cheese fully melted inside.

Remove the wraps from the skillet and let them rest for one minute. Slice them in half if desired. Serve warm while the cheese is still stretchy and the garlic aroma is at its best.